Dragon fruit & Passion fruit cake

Rewati Kulkarni's avatar
Rewati Kulkarni

Ingredients

Group A: Sponge Cake

  • 1/4 cup neutral oil (I used vegetable oil)
  • 1/4 cup brown sugar
  • 1/4 cup whole milk
  • 1 whole egg
  • 1 egg yolk (don’t discard the white: use it to make meringues or a sour cocktail)
  • 1/4 tsp vanilla extract
  • 4 drops orange bitters* (optional)
  • 4 drops black lemon bitters* (optional)
  • 4 drops black lemon bitters* (optional)
  • 4 drops grapefruit bitters* (optional)
  • 2 tsp fresh lime zest
  • 1 cup AP flour
  • 1/4 tsp salt
  • 1 tsp baking powder

Group B: Buttercream

  • 1 yellow dragon fruit
  • 3 tbsp granulated sugar
  • 2 - 3 medium sized strawberries
  • 1/4 tsp vanilla extract
  • 1 cup (2 sticks) butter at room temperature
  • 3 tbsp icing sugar

Group C: Everything Else

  • Passion fruit curd
  • Fresh flowers for decorating
  • Dehydrated citrus wheels, for decorating

Instructions

1
Citrus cake: Preheat the oven to 350 F. Line a baking tray with parchment. Lightly oil and dust with flour. Whisk the oil, milk, vanilla, bitters, and sugar in a medium bowl. Add the egg and egg yolk and whisk well. Add the flour, salt, citrus zest, and b
2
Pour the batter onto the prepared baking tray, making sure the batter has a height of less than a 1/4 inch. Bake for 15 minutes at first; a skewer inserted into the center should come out clean. Increase time if needed. Let the cake cool completely on a w
3
Buttercream: Halve the dragon fruit, scoop out the flesh, and purée it in a blender along with the strawberries. Heat up a small saucepan on medium heat and to this, add the fruit purée and 1 tablespoon granulated sugar. Stir continuously and keep cooking
4
Once cooled, cream the butter with the remaining 2 tablespoons of granulated sugar, till it is fluffy and pale. Then, add the vanilla, fruit purée, and the icing sugar and whisk the butter to form a smooth, creamy mixture (it will have a slightly “sticky”
5
Assembly: Using a 3” – 4” cake ring, or a small bowl, cut out circles from the sheet cake. Coat the top of each layer with a dollop or two of buttercream, then add a teaspoon of the passion fruit curd, and swirl it around. Repeat for all layers. Use the r
Rewati Kulkarni's avatar
Citrus cake: Preheat the oven to 350 F. Line a baking tray with parchment. Lightly oil and dust with flour. Whisk the oil, milk, vanilla, bitters, and sugar in a medium bowl. Add the egg and egg yolk and whisk well. Add the flour, salt, citrus zest, and b